Chicken with Red and Green Bell Peppers
This vibrant dish combines tender chicken with crunchy bell peppers and a flavorful sauce. Optional nuts add a delightful texture and extra flavor, making it a visually appealing and tasty meal.
Equipment
- Nonstick wok or skillet
- knife
- Cutting board
- measuring spoons,
Ingrediënten
- 8 –12 oz 200–300 g boneless, skinless chicken breast meat, cut into thin bite-size pieces
- 1 tablespoon cornstarch
- 1 egg white lightly beaten
Sauce
- 1 tablespoon soy sauce
- 2 tablespoons Chinese rice wine or pale dry sherry
- 2 teaspoons sugar
- Freshly ground black pepper to taste
- 2 –3 tablespoons unsalted chicken stock or water
For Cooking
- 2 tablespoons vegetable oil
- 1 red bell pepper seeded and cut into 1-inch (2.5 cm) squares
- 1 green bell pepper seeded and cut into 1-inch (2.5 cm) squares
- 2 large cloves garlic crushed
- ¼ cup walnut halves or blanched almonds optional
Instructies
- Start rice.
- Prepare the ingredients and place them within easy reach of the stove.
- In a large bowl, sprinkle the chicken pieces with the cornstarch so that they are coated evenly and lightly.
- Then coat the pieces thoroughly with the egg white.
- Combine the sauce ingredients in a small bowl and set aside.
- Heat a nonstick wok (or skillet) over high heat.
- Add half of the oil and rotate the wok to coat the sides.
- Stir-fry the bell peppers for about 1 minute.
- Remove from the wok.
- Heat the wok again over high heat.
- Add the remaining oil and, when hot, stir-fry the garlic for 3–4 seconds.
- Add the chicken and stir-fry for 1–2 minutes or until it begins to brown.
- Add the sauce and stir-fry another minute, mixing the sauce well with the chicken.
- Return the peppers to the wok.
- Toss everything for another minute or so until heated through.
- Garnish with nuts and serve with rice.
Notes / Tips / Wine Advice:
Wine Recommendation
A medium-bodied white wine such as Pinot Grigio or Chenin Blanc complements the light and colorful flavors of this dish.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 15 g | Protein: 30 g | Fat: 18 g | Fiber: 4 g | Sugar: 8 g | Salt: 750 g
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